Anja Schröder

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schröder, Claire Berton‐Carabin, Paul Venema et al. · Food Hydrocolloids · 2017 · 272 citations · Full text

Food Colloid, Whey Protein, Engineering +8

Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study

Anja Schröder, Joris Sprakel, Karin Schroën et al. · Journal of Food Engineering · 2018 · 132 citations · Full text

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil–water interface

Claire Berton‐Carabin, Anja Schröder, Ana M. Rovalino-Córdova et al. · European Journal of Lipid Science and Technology · 2016 · 70 citations

Food Chemistry, Food Colloid, Oil–water Interface +15

Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties

Anja Schröder, Joris Sprakel, Karin Schroën et al. · Soft Matter · 2017 · 61 citations · Full text

Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?

Anja Schröder, Joris Sprakel, Wieke Boerkamp et al. · Food Research International · 2019 · 57 citations · Full text